One Pan Mexican Quinoa


1 TBSP olive oil
2 cloves garlic, minced
1 jalapenos, minced
1 Cup quinoa
1 Cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 Cup corn kernels
1 TSP chili powder
1/2 TSP cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
1 lime, juiced
2 TBSP chopped fresh cilantro leaves


  1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.
  3. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.
  4. Stir in avocado, lime juice and cilantro.

Recipe from

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